I have a sweet stout that is heavy on the ingredients. I used about 5 oz of course ground coffee in the boil as well. Its been a bit warmer this summer, and this is the first summer ive brewed. So I put it into a water bath and kept the water around 70-75 degrees. The fermentation was slow to start, usually my beers really take off in 12 hours, but this took close to 24 hours to start the major fermentation portion, but it didn't last as long as the others have. Of course, it bubbled strongly through the airlock for the next week.
My original gravity was 1.060, which is about on target according to my brew program. Im supposed to be at ~1.023 for my FG. Im at week 2.5 and just at 1.040. Which, seems kinda high. I'd hate to let it sit and do nothing and then ruin my beer. So im here to ask.
Also, a "mistake" I had made (which im not sure if it matters). I had the White Labs Yeast. And I left it on the counter for about 7-8 hours on accident before pitching.
My ingredients are:
1) 7 lbs. Dark Malt Extract
2) 1 lb. Black Malt
3) 1 lb. Chocolate Malt
4) 1 lb. Roasted Barley
5) ¾ lb. Crystal Malt (40L)
6) 1 oz Eroica (60 minute boil)
What do the beer gods recommend? Should I ride this one out? Or do I need take some action to get things moving?
UPDATE IN POST #11:
"So its stalled. Its been about a full month (less two days) and has been at 1.040 for the last 3 weeks.
I have another thing of yeast and ready to plop it in. My question now is, Do I need to re-Aerate the wort with the new batch of yeast? (transfer to clean carboy, pitch yeast, shake shake). Or can I just dump it in the current carboy with yeast cake and skip the aeration?"
My original gravity was 1.060, which is about on target according to my brew program. Im supposed to be at ~1.023 for my FG. Im at week 2.5 and just at 1.040. Which, seems kinda high. I'd hate to let it sit and do nothing and then ruin my beer. So im here to ask.
Also, a "mistake" I had made (which im not sure if it matters). I had the White Labs Yeast. And I left it on the counter for about 7-8 hours on accident before pitching.
My ingredients are:
1) 7 lbs. Dark Malt Extract
2) 1 lb. Black Malt
3) 1 lb. Chocolate Malt
4) 1 lb. Roasted Barley
5) ¾ lb. Crystal Malt (40L)
6) 1 oz Eroica (60 minute boil)
What do the beer gods recommend? Should I ride this one out? Or do I need take some action to get things moving?
UPDATE IN POST #11:
"So its stalled. Its been about a full month (less two days) and has been at 1.040 for the last 3 weeks.
I have another thing of yeast and ready to plop it in. My question now is, Do I need to re-Aerate the wort with the new batch of yeast? (transfer to clean carboy, pitch yeast, shake shake). Or can I just dump it in the current carboy with yeast cake and skip the aeration?"